Cholesterol and lipid oxidation in raw and pan-fried minced beef stored under aerobic packaging.
J Sci Food Agric
; 90(6): 1050-5, 2010 Apr 30.
Article
em En
| MEDLINE
| ID: mdl-20355146
ABSTRACT
BACKGROUND:
The type of packaging atmosphere has been reported as a technological factor that consistently affects the quality of lipid fraction in meat. Oxidation of cholesterol and lipids was evaluated before and after pan frying in commercial refrigerated minced beef stored under aerobic atmosphere for 1 and 8 days.RESULTS:
In raw beef, cholesterol and lipid oxidation developed at a slow rate. Cholesterol oxidation products (COPs) did not significantly vary (approximately 8 microg COPs g(-1) of fat) over 8 days, while in the same period thiobarbituric acid reactive substances (TBARS) less than doubled (from 0.7 to 1.2 malondialdehyde equivalents kg(-1) of muscle). Pan frying did not influence the oxidative degree in the fresh product but consistently catalyzed cholesterol oxidation in stored beef. A significant increase was assessed in beef at the end of storage from 8.6 to 30.0 microg COPs g(-1) of fat in raw and cooked beef, respectively.CONCLUSION:
Aerobic packaging did not appear as a pro-oxidant factor in fresh minced beef with a good oxidative quality during a short period of refrigerated storage.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Colesterol
/
Embalagem de Alimentos
/
Culinária
/
Lipídeos
/
Carne
/
Produtos da Carne
Limite:
Animals
Idioma:
En
Revista:
J Sci Food Agric
Ano de publicação:
2010
Tipo de documento:
Article
País de afiliação:
Itália